Pepsi Crock Pot Bacon Pot Roast Recipes

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

PEPSI CROCK POT BACON POT ROAST

Steps:

• Pour 1/2-1 can of Pepsi Cola into your crock pot and set temperature to low. I typically use a full can of Pepsi. It will yield a greater amount of gravy in the end.
• Place your 2 - 3 lb Beef Roast in the crock pot and sprinkle the Dry Onion Soup mix over roast and the Pepsi.
• While cooking the roast on low, fry the bacon to a crisp, crumble it and set aside.
• Measure to taste 3-5 tablespoons of bacon drippings and drizzle it over your roast.
• Spread the bacon crumbles over your roast and dry onion soup mix.
• Cover roast and cook on low for 6-8 hours, or 4-6 hours on high.
• One hour before roast is to be served make your gravy.
• Lift roast out of crock pot and set aside.
• Add your one can of Cream of Celery soup and hand whisk until blended. For time's sake I use the electric mixer.
• Add flour as needed to thicken gravy while whisking.
• Place your roast back into the crock pot and finish out your cooking time.
• Serve your roast swimming in gravy in a white over sized bowl and watch their eyes light up!

SLOW COOKER PEPSI POT ROAST

Steps:

• Place the roast in a slow cooker that has been sprayed lightly with cooking spray (or use a plastic slow-cooker liner) to make cleanup easier.
• Sprinkle the meat lightly with freshly ground black pepper.
• In a small bowl, whisk together onion soup mix, mushroom soup, and cola until well combined. Pour over the roast.
• Cover and cook for 8 to 10 hours on low, or about 3 to 4 hours on high.
• To make gravy, whisk together 2 tablespoons of flour with 1/4 cup of cold water until smooth. Remove the pot roast from the liquids and keep warm. Pour the flour mixture into the liquids, whisking well, and continue cooking on high in the slow cooker-or in a saucepan on the stovetop over medium heat-until thickened. Serve with the meat.

PEPSI PORK ROAST

Steps:

• Place roast in crock pot.
• Mix soup mix with soup.
• Add cola to soup mixture and pour over roast.
• Cook on high for 4-5 hours.
• When done, remove roast and thicken juices with cornstarch for wonderful gravy.

PEPSI POT ROAST

Steps:

• Put meat in crockpot.
• In large bowl mix together mushroom soup, dry onion soup mix and Pepsi.
• Pour over roast.
• Cover and cook on high 6 hours.

POT ROAST WITH PEPSI OR COKE

Steps:

• Preheat oven to 325 degrees.
• Place roast in a roasting pan that can be covered tightly.
• Pour Pepsi or Coke over the roast.
• In a bowl, mix soups and garlic together.
• Spread evenly over the roast.
• Cover tightly.
• Bake for 3 - 4 hours at 325 degrees.
• "ENJOY"!

POT ROAST WITH BACON AND VEGETABLES

Steps:

• Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
• Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
• Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
• Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
• Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
• Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.